Crunchy Potato Salad (Printable Version)

# What You'll Need:

01 - Small potatoes (2 pounds, washed well)

02 - Olive oil (1 tablespoon)

03 - Salt and pepper as needed

04 - Greek yogurt (¾ cup)

05 - Kewpie mayo (½ cup)

06 - Dijon mustard (2 teaspoons)

07 - Squeezed lemon juice (from ½ big lemon)

08 - Red wine vinegar (2 teaspoons)

09 - Fresh garlic (1 big clove, finely chopped)

10 - Fresh dill (¼ cup, cut up)

11 - Fresh parsley (¼ cup, cut up)

12 - Medium cucumber (1, seeds removed and diced small)

13 - Shallot (1, diced small)

01 - Turn oven to 425°F and put parchment paper on a really big baking tray

02 - Put potatoes in boiling water for about 7 minutes until soft when poked. Drain them and dry completely

03 - Put potatoes on baking tray, use a glass bottom to squash them flat, brush with oil, then sprinkle salt and pepper

04 - Bake potatoes for 50-60 minutes till they're crispy and golden. Keep some crunchy bits aside for topping

05 - Stir together yogurt, mayo, dijon, lemon juice, vinegar, garlic, herbs, salt, and pepper until smooth

06 - Add the chopped cucumber and shallot to your dressing. Stick it in the fridge while potatoes finish cooking

07 - Let potatoes cool about 5 minutes, then gently mix them into your cold dressing until they're all covered

08 - Sprinkle with the saved crispy potato pieces, extra dill, and black pepper before you eat it

01 - You can make it vegan by swapping regular yogurt and mayo for plant-based versions

02 - Taking out cucumber seeds stops the mix from getting soggy

03 - Keep some crunchy potato bits separate for a nice texture on top

04 - You can store what's left in the fridge